With 18 years of experience working in industrial food production and a lifetime of experience cooking for self and family, plus a passion for good food, I have tips and information to share with you.
My newsletter contains information to help you know more about food, how to keep food safe, how to cut waste and maintain quality.
Here is an easy sauté cabbage recipe that is fast to make and delicious to eat.
Cabbage is one of the most healthy vegetables that you can eat. With this dish, the cabbage is delicious. You can use red or green cabbage or both, as you wish.
It is fast and easy to make and leftovers can be stored in the fridge for your next meal.
Check out this video for how to make Easy, Sauté cabbage or go to the written instructions below.
This recipe is very healthy. With cabbage, celery, and carrots, this recipe is made with some of the most nutritious vegetables that exist. For more information about the health benefits of each vegetable, check out the information below.
This recipe has vegetarian, and vegan versions.
This recipe is gluten-free.
April 20, 2021, by Deborah Esplin
This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.
Glass mixing bowls are great for making a salad because it makes a beautiful serving dish for the table, then you can store the salad in the same bowl.
Professional equipment is expensive. This set is still very good, but more affordable.
Investing in your kitchen tools is worth it as they pay you back with the ease of use and long life. For more kitchen tools, check out my Kitchen Tool Kits.
Recipe for Easy Sauté Cabbage
Here is the recipe for Easy Sauté Cabbage in a format that you can download, save and print. The ingredients and steps are listed below.
30 mL (2 tbsp.) Olive oil, Sunflower Oil or Butter
My favourite sauce recipe:
15 – 30 mL (1 tbsp) Maple Syrup
30 -45 mL ( 2 tbsp.) Apple Cider Vinegar
Don’t forget the special ingredient. Love.
Vegetarian version: use any of the oils or butter, as you wish.
Vegan version: use the oils and not the butter.
Preparation
Rinse and chop the vegetables.
You can let the cabbage sit in a bowl for 15 minutes with the salt if you want to soften it slightly. This is not necessary and I don’t normally do it as I like my cabbage crispy.
Warm the oil or butter in the pan, then saute the onion for 1 minute, if you add it. Then add the cabbage and stir fry for two minutes. Then add the celery. Saute for another 10 to 13 minutes, depending on how soft you want the cabbage. Stir every minute or two during the cooking.
Mix the liquid sauce ingredients together and add to the cabbage at the end of the cooking. Add the salt and pepper.
You can add pumpkin and sesame seeds if desired. Enjoy!
Note: This recipe can be made smaller or bigger by adjusting the number of vegetables.
If you want to learn more about the health benefits of cabbage, then check out my newsletter here…
Do you like to learn about food? Join my newsletter. Join my newsletter so that you learn new things about food. Each issue has a special article on some aspect or type of food. The information, I share in my newsletter is not found in my blog or YouTube videos.
Learn about the advantages of using a food thermometer when you cook, and what are the recommended temperatures to reach. Download it here.
Do you like this recipe? Let me know in the comments below.
Tag me on Instagram with a photo, when you make this drink. @debbieesplinfood.
Coleslaw is a healthy, very easy salad to make and it makes a great side dish for most dishes at any time of the year.
Check out this video for how to make Easy, Healthy 4 Vegetable Coleslaw or go to the written instructions below.
This recipe is very healthy. With cabbage, kale, celery, and carrots, this recipe is made with some of the most nutritious vegetables that exist. For more information about the health benefits of each vegetable, check out the information below.
This recipe is vegetarian, but I also give you a vegan recipe.
I also give you the recipe for creamy and for oil and vinegar dressing.
This recipe is gluten-free.
March 11, 2021, by Deborah Esplin
This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.
Equipment To Make Easy, Healthy 4-Vegetable Coleslaw
Glass mixing bowls are great for making a salad because it makes a beautiful serving dish for the table, then you can store the salad in the same bowl.
Here is the recipe for Easy, Healthy 4-Vegetable Coleslaw in a format that you can download, save and print. The ingredients and steps are listed below.
Ingredients to Make Easy, Healthy 4-Vegetable Coleslaw
Salad Ingredients
1/4 green cabbage, thinly sliced or diced
1/8 red cabbage, thinly sliced or diced
1 celery stick, finely diced
3 carrots, peeled and grated
1/2 to 1 kale leaf, finely chopped
1/2 onion, finely diced, if desired
1 clove garlic, finely diced, if desired
1/2 tsp. salt & pepper
Dressing Ingredients
1/2 to 2/3 cup mayonnaise or olive oil for the vinegar and vegan version
1 tbsp. apple cider vinegar
1 tbsp. orange juice concentrate
1/2 tsp. dry mustard powder
1 tsp. salt & pepper
Don’t forget the special ingredient. Love.
Ingredients to Make Easy, Healthy 4-Vegetable Coleslaw
Wash the salad ingredients and prepare as indicated above. Mix all the salad ingredients together.
For the creamy dressing, mix all dressing ingredients, except for the olive oil, in a separate bowl. For the oil & vinegar and vegan dressing, mix all the ingredients except the mayonnaise together, in a separate bowl. Then mix the dressing into the salad. Garnish with parsley, if desired. Taste and add more seasoning as desired.
Note: This salad is best if it can sit in the fridge for at least one hour for the flavours to mix.
Tip: This coleslaw can keep in the fridge for three to four days. So make a batch and have your salad ready to eat.
Note: This recipe can be made smaller or bigger by adjusting the number of vegetables and dressing.
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This coleslaw recipe will go really with my recipe for an Easy, Shrimp Vegetable Dinner in Wine Sauce. Here is the video and there is a link to the written version below.
In this video, I show you how to make an easy shrimp, vegetable dinner in white wine sauce.
Fast, easy, healthy, and delicious.
You can have a meal ready in 15 minutes.
Uses one pan to cook everything, so the clean-up is easy.
Gluten-Free and pescatarian.
This recipe is so fast and easy to prepare at the last minute. And delicious.
February 24, 2021, by Deborah Esplin
This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.
Video On How To Make Easy Shrimp, Vegetable Dinner with Wine Sauce
Equipment To Make Easy Shrimp, Vegetarian Dinner with Wine Sauce
A good quality Sauté Pan is essential for even heating and cooking, and not worrying that the non-stick surface could wear out or break down.
Here is the recipe for Easy Shrimp, Vegetable Dinner in Wine Sauce in a format that you can download, save and print. The ingredients and steps are listed below.
Ingredients For Easy Shrimp, Vegetable Dinner in Wine Sauce
20 Medium Shrimp, or any size, tails removed
1 Bell Pepper
1 Zucchini
5 Mushrooms
1/2 Onion, if desired
1 Garlic clove, if desired
Oil or butter for sauteeing
15 mL (1 tbsp.) Lemon Juice
30 mL (2 tbsp.) Butter
1—2 tbsp. Corn Starch
250 mL (1 cup) White Wine, or more or less to get the thickness of sauce you want
Salt, pepper, mustard powder, Italian seasoning
1/2 cup cooked rice per person
Don’t forget the special ingredient. Love.
Note: This recipe can be made smaller or bigger by adjusting the quantity of shrimp and vegetables.
Preparation Instructions For Easy Shrimp, Vegetable Dinner in Wine Sauce
1 Cook your rice as you normally would and put 1/2 cup on each plate. I prefer brown rice.
2 Rinse and chop the vegetables into large bite-sized pieces. Sautée the onion and garlic for 2 minutes then add the rest of the vegetables and sauté for 6 to 10 minutes, depending on how soft you like them. Add a dash of salt and pepper. Remove the vegetables from the pan.
3 Rinse the shrimp and put between 2 or 3 layers of paper towel and pat dry. Put oil or butter in the pan and heat. Add the shrimp. Shrimp cook very fast so do not leave them. Stir the shrimp and make sure to cook each piece on both sides. You will know that the shrimp is done when it goes pink or slightly pink and when it curls uptight.
Note: Small shrimp will cook in one minute. Larger ones can cook in 3 minutes. DO NOT OVERCOOK. The texture goes rubbery. Remove the shrimp from the pan. I cooked mine to 155 F internal temperature.
4 Melt the butter in the pan. Mix a little wine with the corn starch. Pour the wine into the melted butter. Add the corn starch/wine mixture. Add a dash of salt, pepper, dry mustard, and Italian seasoning. Stir and keep stirring until the mixture comes to a boil. Stir and boil for 1 minute then remove from the heat.
5 Add a little salt, pepper, and lemon juice to the shrimp. Stir.
6 Add the vegetables and shrimp to the plate. Pour on some sauce and Enjoy!
Do you like this recipe? Let me know in the comments below.
Tag me on Instagram with a photo, when you make this drink. @debbieesplinfood.
And if you use oat milk (my preference), or soy or almond milk, to make hot chocolate the recipe is also vegan and just as healthy.
I also give you the recipe to make three-ingredient hot chocolate with regular milk.
Three-Ingredient Hot Chocolate with Oat Milk
I think hot chocolate made at home with cocoa powder tastes much better than when made with instant chocolate milk powder. Instant chocolate milk powders contain sodium and artificial flavours so the version made with cocoa powder is healthier.
This drink is so wonderful after working or exercising out in the cold air. Hot chocolate made from scratch at home is so delicious, fast, and easy to make.
February 22, 2021, by Deborah Esplin
This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.
Video On How To Make Three-Ingredient Hot Chocolate With Oat Milk
Watch the video above or see the printed instructions below.
Equipment To Make Three-Ingredient Hot Chocolate With Oat Milk
Here is the recipe for the Three-Ingredient Hot Chocolate in a format that you can download, save and print. The ingredients and steps are listed below.
500 mL (2 cups) Oat, Almond, Soy Milk, or Regular Milk for the dairy version
45 mL (3 tbsp.) unsweetened cocoa powder
45 mL (3 tbsp.) white sugar
4 chocolate chips, if desired
Don’t forget the special ingredient. Love.
Vegan version: use oat, soy, or almond milk (I prefer oat milk. Using Oat Milk with vanilla is also delicious.)
Note: If you want a sweeter version, you can slightly decrease the cocoa or slightly increase the sugar. For a more bitter version, you can slightly increase the cocoa or decrease the sugar.
Note: This recipe can be doubled.
Preparation Instructions For Three-Ingredient Hot Chocolate
Pour the milk into a saucepan. Add the cocoa powder and the white sugar. Add the chocolate chips, if you want.
Stir with a whisk while heating the mixture over medium to medium-high heat. If you use medium-high heat, you must stir continuously. As the milk heats the cocoa will dissolve.
3. Keep stirring so that the milk does not stick to the pan. When the cocoa powder is dissolved, and you start to see foam on top of the liquid, this means that the mixture is getting hot. Once you see foam and a little bit of steam your hot chocolate is ready. Remove it immediately from the heat as you do not want the milk to scald or boil. It will destroy the taste.
4. Pour the chocolate milk into mugs or coffee cups and enjoy. You can top it with marshmallows, but I do not do that as I do not want the extra sugar.
Note: You can store the chocolate milk in the fridge for two days.
Tip: You can freeze hot chocolate. Let it cool then put it into a leakproof container and freeze it. To drink it, let it thaw then warm it up.
Do you like this recipe? Let me know in the comments below.
Tag me on Instagramwith a photo, when you make this drink. @debbieesplinfood.
This recipe is so easy to make, it is cook-approved.
Plus, with the cookies and chocolates, it is kid-approved.
With the fruit and custard, it is parent-approved.
A great family dessert that is light in the stomach and is delicious at any time of the year!
Vegetarian Fruit And Custard Dessert
February 15, 2021, by Deborah Esplin
This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.
Video on How To Make Easy Vegetarian Fruit And Custard Dessert
Watch the video above or see the printed instructions below.
Here is the recipe for the Easy Vegetarian Fruit And Custard Dessert in a format that you can download, save and print. The ingredients and steps are listed below.
Equipment To Make Easy Vegetarian Fruit And Custard Dessert
If you do not have all the equipment to make this, then check out my Baking Essentials Kit for links to tools and accessories that will make your life easier.
Preparation Instructions for Easy Vegetarian Fruit And Custard Dessert
Break the cookies into bite-sized pieces and line the bottom of your bowls, glasses, or dish.
Wash and peel the fruit, as necessary, and cut into bite-sized pieces. Add fruit until the container is half or almost half-full.
In a saucepan, stir the custard powder and sugar. Using a whisk over low heat, add the milk only a tablespoon at a time and stir after each addition. After adding a few tablespoons of the milk, you can start pouring very slowly while stirring continuously. While you stir, make sure to get rid of any powder lumps. Once the mixture is quite liquid, then you can add the rest of the milk.
Raise the temperature of the stove to medium or medium-high and keep stirring the custard mixture until it starts to boil. When it boils, lower the heat, keep stirring and let it simmer for 2 minutes. Take the pan off the heat and let it cool for 15 minutes.
Spoon the custard over the fruit and cookies. Push the custard into the dish and keep adding custard until you have filled your dish. Decorate as you wish. Let it sit in the fridge for 30 minutes to cool.
Gluten-Free version: use gluten-free cookies
Vegan version: use oat, soy, or almond milk and cookies that are not made with any animal products like butter, egg, or milk.
Note: This recipe can be doubled.
Note: You can make this recipe in one larger dish or in individual bowls or glasses.
Tip: This dessert is best eaten the same day, otherwise the cookies go soggy, but it can be stored for 2 days in the fridge.
Do you like this recipe? Let me know in the comments.
Tag me on Instagramwith a photo, when you make the dessert. @debbieesplinfood.
Chicken Noodle Soup is a delicious, easy, and healthy soup to make. This version has four extra ingredients that add even more healthy benefits. These ingredients increase the nutritional benefits of an already-healthy soup.
The four super ingredients are barley, spinach, turmeric, and fresh ginger. Check out the health benefits of these ingredients after the recipe.
This chicken noodle soup is delicious and it makes a great meal or side-dish. I also include the instructions for making Chicken Rice Soup as well.
Plus, Chicken Noodle Soup is inexpensive to make. It costs less than $1 per portion, even with the four extra ingredients.
Please note that barley does contain gluten so this recipe of Chicken Noodle Soup is not gluten-free, but the Chicken Rice Soup is gluten-free.
January 25, 2021 by Deborah Esplin
This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.
Video On How To Make Chicken Noodle Soup
Watch the video above or see the printed instructions below.
Here is the recipe for the Chicken Noodle Soup in a format that you can download and print. The ingredients and steps are listed below.
Do you have all the tools that you need to make soup or stew?
A stockpot is a very useful piece of equipment because the making of a soup involves a lot of liquid. Having a good-sized stockpot means that you can make bigger batches at one time, which is a more efficient way to cook.
If you need equipment, check out my suggestions for the essential items to make cooking easier. Soup & Stew Essentials Kit.
Ingredients for Chicken Noodle Soup
5 (500 g) Carrots, chopped
3 (500 g) Potatoes, chopped
4 (300 g) celery sticks, chopped
1/2 Onion & 1 clove Garlic, diced
1.5 cup (300 g) Barley
2.7 L Chicken broth
2.7 L Water
1.25 cup (125 g) Chicken meat
1/4 bag (50 g ) Fresh Spinach, chopped
2 tbsp (10 g) Fresh Ginger, diced
1.5 cup (220 g) Noodles
1.3 tbsp (20 mL) each Salt and Pepper
1 tbsp (15 mL) each Mustard Powder, Italian Seasoning, Poultry Seasoning
2 tbsp (30 mL) Tumeric
3 tbsp (45 mL) each of Olive oil, Poultry bouillon, Lemon juice, Apple cider vinegar, Balsamic vinegar
Peel and wash the carrots and potatoes. Wash the celery. Chop these vegetables into bite-size pieces. Add to a stockpot or large pot with the broth, water, chicken, and barley. Bring to a boil and simmer for 20 minutes covered.
Add the dry seasoning ingredients, liquid flavour ingredients, and the noodles. Simmer for 20 minutes covered.
Mix the water and cornstarch together and add to the soup mixture. Simmer for one minute.
Taste and adjust the seasoning as desired. Your soup is ready.
Note: This soup can be stored in the fridge for four days. It can also be frozen.
Tip: You can use any kind of noodle, but the smaller noodles are better for soup.
Serving suggestions: Serve this soup hot with fresh herbs sprinkled on top. You can also add a dap of plain yogurt or a little bit of grated cheese.
Note: If you want to make Chicken Rice Soup instead, then cook the soup following this recipe but do not add the noodles. Instead, add 2 to 3 cups of cooked rice at the end of the soup cooking.
Plus, Chicken Noodle Soup just tastes so good. That, in itself, is a strong reason to make and eat it.
Health Benefits of Barley
Barley is rich in vitamins and minerals including molybdenum, manganese, and selenium. These are trace minerals that are important for our health. Barley is a whole-grain and is rich in fiber. Please note that Pearly Barley has had some of the bran removed during the polishing process so it contains a little less bran than Pot Barley.
As you can see, there is a theme here. Chicken Noodle Soup can reduce inflammation. These four extra ingredients can also reduce inflammation. This version of Chicken Noodle Soup definitely deserves a spot in your recipe book as a great soup to make especially in the colder months, not just because it is delicious, but also because it is so healthy and inexpensive.
Let me know if you try the recipe. Put a comment here or take a photo and tag me on Instagram. @debbieesplinfood
Here is a recipe on how to make your own bone broth or stock. Making your own chicken stock for this soup increases the health benefits.
Here I show you how to make shortbread cookies. This recipe is easy, delicious and only needs ingredients.
Shortbread is a favourite cookie at any time of the year for many people. In Scotland, it is traditional to serve Shortbread at Hogmanay, which is the Scottish New Year’s Eve, and after a Robbie Burns dinner on January 25th.
Shortbread Cookies
This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.
Jan. 5, 2021 by Deborah Esplin
Recipe For 4-Ingredient Butter Shortbread Cookies
Here is a link to download a PDF file of the recipe above Shortbread. Or see the ingredients and instructions below
Ingredients For 4-Ingredient Butter Shortbread Cookies
227 grams (1 cup) Butter
120 mL (1/2 cup) Powdered Sugar
1.5 mL (1/4 tsp.) Salt
475 mL (2 cups) sifted Flour
2 9-inch round or square pans or baking sheet for cut cookies.
Oil or butter for greasing the pans, or
Cookie sheets & parchment paper or silicone baking mats
You can watch the video here on how to make Shortbread Cookies or see the instructions below.
How To Make 4-Ingredient Butter Shortbread Cookies
Cream the butter until it is creamy and soft. Add the sugar and salt. Continue creaming until they are well mixed. Measure 2 cups of the flour then pass through a sifter or a sieve into a measuring cup until you have 2 cups of sifted flour. You may still have some flour left and that is fine. Mix until the flour is blended but do not overmix.
You will know that the dough is ready when it is mixed and partially forms a ball. This will recipe will make two 9-inch pans or one 9-inch pan 10 to 12 cookies or 2 dozen cookies.
Split the dough in half and put it in a greased round or square pan made of metal or glass. Press the dough down until it is evenly spread across the pan. Make little indentations with a fork or meat tenderizer. Then, for a round pan, run a knife through the dough to make 8 pie-shaped sections. For a square pan, run the knife through the dough to make 8 large or 16 small rectangular sections.
To make cut cookies, put a little flour on your work table and place the round ball of dough on the flour. Roll it out to a thickness of 3mm, 1/8 inch, then cut into shapes. You can roll out the remaining dough 2 more times but not more than that.
Bake at 325 F for 20 to 30 minutes, depending on the thickness of the dough.
Cool on a cooling rack.
Note: If you roll out the dough more than 3 times, you risk having a dryer, tougher cookie.
This recipe is easy and delicious. And you can make it as pan or cut cookies, depending on the shape you want.
Cut cookiesRound pan with 8 pie-shaped pieces
Square pan with 12 pieces
Equipment Needed To Make 4-Ingredient Butter Shortbread
Mixing Bowl
Spoon
Rolling Pin
Fork or Meat Tenderizer
9-inch Pans or Cookie Sheets
Silicone Baking Mats
Cooling Rack
Check out my Baking Essentials Kit for any tools that you might be missing. If you want to upgrade, all of these items are durable, practical, and easily washed. Check them out.
Do you want to have a copy of this free ebook with 87 tips and recipes to help you build a positive, resilient mindset, be healthy in body, mind, and spirit, make fast, easy healthy meals that are not expensive, and get through this pandemic. Read below on how to get my free ebook.
The Un-Holiday, Winter Pandemic, Lockdown Isolation Survival Guide
The ebook is free. Just click on this link or any link from the home page and you will be put on the list. The book will be available as of December 27, 2020. It will remain available, for free, until the pandemic shows signs of waning.
I hope you like the book. There are a series of 12 videos that go with this book. You can watch them here or from the home page.
Yes, you can add zucchini to cookies and they will still be just as delicious as the original version. Try out this recipe below. Plus it has oats for even more nutrition and fibre.
Chocolate Chip Zucchini Cookies
This post may contain affiliate links, which means I may receive a commission, at no cost to you, if you make a purchase through a link. Please see my Affiliate Disclosure in the legal page link in the footer for further information. If not otherwise stated, all prices are intended in Canadian$.
Dec. 5, 2020 by Deborah Esplin
Ingredients for Chocolate Chip Zucchini Cookies
1 cup butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
1/3 cup grated zucchini
2 cups flour
1/4 cup oats
1.5 tsp vanilla
1/2 tsp salt
1 tsp baking soda
2 cups chocolate chips
1/2 cup Almonds, pecans or hazelnuts, chopped, if desired
You can watch the video here:
Preparation for Chocolate Chip Zucchini Cookies
Put the butter in a bowl and cream it until it is soft. Add the brown sugar and continue creaming until the sugar is mixed in. Add the white sugar and cream until mixed in.
Stir the eggs and vanilla together and add them to the butter and sugar. Mix well. Add the zucchini and mix.
Add half of the flour and the oat flakes and mix. Add the salt, baking soda and the rest of the flour and mix well. Add the chocolate chips, and nuts, if desired, and mix.
Prepare a baking sheet by oiling it, or by using parchment paper or by putting a silicone baking sheet on top. That is my favourite option. See below for silicone baking mat options.
You can form the cookies with a spoon or by hand. I like to take some cookie dough, roll it into a ball, and flatten it slightly. It is important to try and get the cookies to be about the same size so they all finish cooking at the same time.
Arrange the cookies on the sheet in even rows with at least 2 – 3 inches between each one. They will grow during cooking so you need to have space for them to grow but not touch each other.
Bake for 10 to 12 minutes at 375 F. This recipe should make about 4 dozen cookies. If you make the cookies larger then you will need to cook them longer. Cook until they are slightly golden brown.
Leave the cookies to cool on the sheet for about 2 minutes then move them to a wire cooling rack for at least 30 minutes so that the cookies can cool.
Note: Cookies release moisture as they cool so you do not want to put them in a closed container until they are completely cool.
Equipment to Make Chocolate Chip Zucchini Cookies
Check out myBaking Essentials Kit to get what you need to make these cookies. The kit includes silicone baking mats, metal cookie sheets, cooling racks, measuring cups, and spoons, mixing bowls, and mixing spoons.
All the options are durable, washable, and practical for your baking needs.
I really like plastic containers for storing food, as plastic will not break if you drop it, and it is not as heavy. The ones below, by Rubbermaid, are leak-proof, dishwasher safe, and stackable. I love these containers for the freezer.
This recipe is very healthy. With cabbage, celery, and carrots, this recipe is made with some of the most nutritious vegetables that exist. For more information about the health benefits of each vegetable, check out the information below.
Don’t forget the special ingredient. Love.
Let me know in the comments below.
